Cuisinart FP-12 - Elite Food Processor Instruction Booklet page 13

FOOD TOOL
Radishes Metal Blade
Slicing Disc
Shredding Disc
Scallions Metal Blade
Slicing Disc
Spinach Metal Blade
Metal Blade
Slicing Disc
Zucchini/Summer Metal Blade
Squash
Slicing Disc
Shredding Disc
CHEESES Metal Blade
Soft Cheeses;
Ricotta, Cream,
Metal Blade
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Shredding Disc
Paese
Shredding Disc
Firm Cheeses; Metal Blade
Cheddar, Swiss,
Edam & Gouda
Slicing Disc
Shredding Disc
Shredding Disc
Hard Cheeses; Metal Blade
Parmesan &
Romano
Shredding Disc
Shredding Disc
ADDITIONAL
FOODS
Baby Food
Metal Blade
Butter Metal Blade
Slicing Disc
Chocolate Metal Blade
Shredding Disc
Crumbs; Bread, Metal Blade
Cookies &
Crackers
YIELD
PROCESS
Chop ½ pound = 1½ cups (375 ml)
Slice
½ pound = 1½ cups (375 ml)
Shred ½ pound = 1½ cups (375 ml)
Chop 1 to 2 = ¼ cup (50 ml)
Slice 1 to 2 = ¼ cup (50 ml)
Chop 1 pound raw = 10 cups
(2.50 L) raw
1 pound raw = 1½ cups
Purée
(375 ml) cooked
1 pound raw = 10 cups
Slice
(2.50 L) raw
Chop 1 pound = 3 cups (750 ml)
Slice 1 pound = 3 cups (750 ml)
Shred 1 pound = 3 cups (750 ml)
Purée ½ pound = 1 cup (250 ml)
Chop ¼ pound = 1 cup (250 ml)
Med. ¼ pound = 1 cup (250 ml)
Shred
Fine
¼ pound = 1 cup (250 ml)
Shred
Chop ¼ pound = 1 cup (250 ml)
Slice
¼ pound = 1 cup (250 ml)
Med.
¼ pound = 1 cup (250 ml)
Shred
Fine
¼ pound = 1 cup (250 ml)
Shred
Chop ¾ pound = 3 cup (750 ml)
Med.
¼ pound = 1 cup (250 ml)
Shred
Fine
¼ pound = 1 cup (250 ml)
Shred
Purée
Chop ¼ pound (1 stick) =
½ cup (125 ml)
Slice
¼ pound (1 stick) = ½ cup (125 ml)
Chop 1-ounce (30 ml) = ¼ cup (50 ml)
grated
Shred
1-ounce (30 ml) = ¼ cup (50 ml) grated
Chop 12 to 14 graham wafers =
1 cup (250 ml) crumbs; 1 slice bread =
½ cup (125 ml) crumbs
DIRECTIONS
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Process
to finely chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim; place
lengthwise in feed tube. Medium pressure.
Pulse to chop.
Process to purée.
Roll leaves together and place upright in feed tube;
medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Long slices:
trim; place horizontally in feed tube. Medium pressure.
Shredding: trim; place upright in feed tube. Long shreds:
trim and place horizontally in feed tube. Medium
pressure.
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until
smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature
not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Cut into ½- to 1 inch (1.25-2.5 cm) pieces; temperature
not critical. *Never process cheese that cannot be
pierced with the tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch (2.5 cm) pieces. Steam cooked
ingredients until completely soft. Pulse to chop, then
process until completely smooth. To ensure there are no
lumps, press mixture through a fine mesh strainer. Keeps
well frozen in ice cube trays for individual 1-ounce (30
ml) portions.
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavouring
ingredients before adding butter. Pastry: cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
Cut into ½- to 1-inch (2.5 cm) pieces (or use chocolate
chips). Pulse to start, then process to desired
consistency. Texture will appear more rounded than
grated.
Chill chocolate; medium to firm pressure.
Break up ingredients into ½- to 1-inch (1.25-2.5 cm)
pieces. Process until fine. Breadcrumbs: make from
fresh, stale or toasted bread.
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